Prep 5 mins
Cook 2 hrs
Another copykat recipe from my book. The book says if you can boil water and slice onions you can make this soup (serves 4 as a appetizer).
- 8 cups water
- 8 beef bouillon cubes
- 3 medium white onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3⁄4 cup all-purpose flour
- 1 cup heavy cream
- 1 1⁄4 cups shredded cheddar cheese
- 1⁄4 cup shredded monterey jack cheese
- Heat the water to boiling in a large pot. Add the bouillon cubes and dissolve.
- Cut the onion into thin slices, then quarter the slices and add to the broth.
- Add salt and pepper.
- Bring the mixture back to a boil. Turn down the heat and simmer uncovered for 1 hour while stirring.
- Sift the flour into the soup and continue to stir until smooth. Be careful when you stir so you do not tear the onions. As the soup continues to cook, any lumps should dissolve after 30 minutes of additional simmering.
- Add the cream and 1 cup of cheddar cheese; continue to simmer the soup for another 5 to 10 minutes.
- Serve the soup hot after sprinkling a tablespoon of each of the cheeses on top.
I just made this last night. It was excellent and very filling. It was tricky adding the flour.... I think adding the flour very slowly and constant stirring helps.
I followed the recipe exactly, and this soup turned out to be a disaster! I'm not a good cook to begin with, so I gave it 2 stars instead of 1 to be extra fair. The onions disolved completely. The soup turned out so salty that I have endured jokes about it all night. My husband put on a brave face and tried to choke it down, but I took one taste and gave everybody permission not to eat it. It was suggested that (due to the saltiness) I should dump it on the driveway to melt the ice. ;) There is another recipe on here that contains chicken broth, and having tried both, I'd say THAT one is the way to go.
I enjoyed this! I served it over spaghetti squash and served with french bread. Thanks for a great recipe-